Quince Poached in Cardamom Syrup

In Greek mythology, the quince, with its intoxicating perfume,
was the golden apple that Paris gave to Aphrodite, "the fairest of
them all." Edward Lear's Owl and Pussy-Cat dined "on mince,
and slices of quince, which they ate with a runcible spoon." Coming
up with a recipe to match the stuff of legend is not the easiest thing in the world, but this ultra-simple creation is delicate and alluringly aromatic. Worthy, in fact, of the goddess of beauty and, served as a compote with a little whipped cream or Greek-style yogurt, suitable for eating with a spoon, runcible or otherwise.

Ingredients

Preparation

Peel quinces, then quarter and core. Cover with water in a bowl (to prevent discoloration).

Bring water, sugar, citrus slices, and cardamom pods to a simmer in a small pot, stirring until sugar has dissolved.

Cut quince quarters into 1/4-inch-thick wedges and add to syrup. Return to a simmer and cover quince with a round of parchment paper. Simmer until quince is just tender, about 45 minutes. Discard citrus slices. Cool quince in syrup to
room temperature, about 1 hour (color will deepen). Discard cardamom pods.

Cooks' note:
Quince in syrup is best the day it is made but can be kept, chilled, 2 weeks.

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Recent Review

ah yes, I'll agree.
"They dined on
mince, and slices of
quince,
Which they ate with
a runcible spoon;
And hand in hand, on
the edge of the
sand,
They danced by the
light of the
moon..."
Cardamom is a good
choice for this
lovely fruit.